Pork with Roasted Green Chiles
A hearty, stew-like dish features New Mexico green chiles and tender pork, offering a filling and savory meal.
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Instructions
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Preheat oven to 400 F.
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Roast 12 large mild green chiles until charred; steam them in foil for 15 minutes, then stem, peel, seed, and chop.
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Slice 1 large onion.
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In a pot, heat 2 tablespoons lard or oil, then cook sliced onion, chopped chiles, and 1 1/2 teaspoons salt for 3 minutes until onions soften.
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Remove vegetables from the pot, leaving fat.
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Brown 2 to 2 1/2 pounds trimmed, bite-sized pork in batches; remove and set aside.
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Add 2 tablespoons flour to the pot's fat and stir for 3 minutes until cooked.
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Stir in 1 cup beer, broth, or water, scraping up brown bits, until thickened.
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Add 2 cups broth or water, return pork and vegetables to the pot, adding more liquid if needed to cover.
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Bring to a boil, then simmer covered for 1 hour until pork is tender; uncover to thicken if desired and adjust salt.